I’m happy to say that beautiful weather has finally arrived in Manitoba! My tulips are blooming:
Nearly every day, my sons bring me fresh dandelions for my windowsill:
The sprinklers and kiddie pool have been in full operation:
And we blew bubbles on the deck for the first time this year – always a momentous occasion:
I went to the garden centre and purchased some annuals for my flower beds (can you believe these colors??):
At times like these I love to have a cool, sweet drink to sip on while I’m outside. Today’s recipe, like last year’s Easy, Breezy Iced Coffee is inspired by my husband, who is great at concocting yummy drinks at home. It’s also inspired by bubble tea…which some people love, and some people hate. I fall into the first category. I even love the chewy tapioca, although my at-home version does not include it. Like most of my recipes, this one is fast, imprecise, and un-fussy. But it satisfies my craving for a treat-in-a-cup at those times when I can’t just go out and buy one.
So, join me for a cup of tea, will you? Begin by brewing strong tea (I use orange pekoe) by placing one tea bag in a large mug or beer stein, and pouring about one cup of hot water over it, or enough to fill the mug just less than half way:
Steep for 5 minutes.
Remove the tea bag, and add 3 teaspoons of sugar (adjust to taste), a few ice cubes to cool it off, and 1 teaspoon of vanilla (again, adjust to taste). Stir.
Pour a splash of 35% cream into the tea – enough to lighten the color and make it appear a little thicker. You won’t need very much, if you use heavy cream. (Yum!)
Finally, top up the mug/stein with your choice of milk. I use lactose-free, but regular milk or almond milk would also be good.
I use a beer stein because it’s just the right size for me, and I don’t like beer – so hey, what else am I going to do with it? But any large mug or even a glass would do.
If you make this, I hope you enjoy it. And as you sip away, let me know in the comments what you have been up to lately. Happy spring!